Bioactive peptides generated from meat industry by-products

Author:

Mora Leticia,Reig Milagro,Toldrá Fidel

Funder

MINECO

FEDER

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

1. Obtaining antimicrobial peptides by controlled peptic hydrolysis of bovine hemoglobin;Adje;International Journal of Biological Macromolecules,2011

2. α 67-106 of bovine hemoglobin: a new family of antimicrobial and angiotensin I-converting enzyme inhibitory peptides;Adje;European Food Research and Technology,2011

3. A review of meat protein hydrolysates and hypertension;Ahmed;Meat Science,2010

4. Identification of ace-inhibitory peptides from squid skin collagen after in vitro gastrointestinal digestion;Alemán;Food Research International,2013

5. Composition and nutritional value of edible meat by-products;Anderson,1988

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